Corn Ribs without Airfryer

Ingredients

• 3 ears Sweet Corn (Fresh, husked and cleaned; yields about 2 cups kernels)
• 1 tablespoon Vegetable Oil (High smoke‑point oil such as canola or sunflower)
• 0.5 teaspoon Salt (Fine sea salt)
• 0.25 teaspoon Red Chili Powder (Adjust to heat preference)
• 0.5 teaspoon Chaat Masala (Tangy Indian street‑food spice blend)
• 0.5 teaspoon Peri‑Peri Masala (Optional; adds a smoky heat)
• 1 tablespoon Fresh Coriander Leaves (Finely chopped, optional garnish)
• 1 teaspoon Lemon Juice (Freshly squeezed, optional)

Instructions

1. Boil Sweet Corn

   Place the three ears of sweet corn in a pressure cooker with enough water to cover them. Close the lid and cook on high pressure for 2 minutes, then quick‑release the pressure.

   Time: PT7M

2. Remove and Cut Kernels

   Allow the corn to cool slightly, then using a sharp knife, cut the kernels off the cob into bite‑size pieces.

   Time: PT5M

3. Pan‑Fry the Corn Kernels

   Heat 1 tablespoon of oil in a non‑stick skillet over medium‑high heat. Add the corn kernels, spread them in a single layer, and fry, stirring occasionally, until they turn golden brown and slightly crisp, about 5 minutes.

   Time: PT5M

   Temperature: Medium‑high

4. Season the Fried Corn

   Sprinkle ½ tsp salt, ¼ tsp red chili powder, ½ tsp chaat masala, and ½ tsp peri‑peri masala over the hot corn. Toss quickly to coat evenly.

   Time: PT2M

5. Plate and Serve

   Transfer the seasoned corn to a serving plate. Optionally garnish with fresh coriander leaves and a squeeze of lemon juice.

   Time: PT1M

Nutrition Facts

Calories

150

Protein

3 g

Carbohydrates

20 g

Fat

5 g

Fiber

3 g